My local supermarket's best steaks are hung for 21 days apparently, and are red and fresh. However, when I used some the other day, and put some uncooked leftover back in the fridge, it went brown and started rotting within a couple of days. How does the butcher manage to hang the meat for 21 days without the same thing happening?
Who sells the best beef in the Bay Area? [more inside]
I just had a great chimichurri steak experience and would like to find more interesting alternative sauces like that for steak. What's your favorite unexpected, interesting, unusual sauce for steak from a cuisine outside of mainstream USA steak traditions? [more inside]
I'm going to get my friends a grill pan for their wedding. What should I get and what should go with it? [more inside]
Spanish Translation Filter: We are living in Southern Spain, please could somebody provide me with a few names of good meat for example, fillet steak, rib-eye, sirloin, tender meat for putting in a casserole etc.
Thanks in advance... [more inside]
I am an ex-vegetarian (7 years) that is looking for some STEAK related advice.
What digital cooking thermometer do professionals use? [more inside]
What are the cheapest h/motels near O'Hare in Chicago? Also, what are some restaraunts--open on Christmas Eve--in the area serving red meat? [more inside]
What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? [more inside]